[Sca-cooks] non-political sallets

[Jadwiga Zajaczkowa / Jenne Heise]

> May I suggest white balsamic vinegar?  I recently started exploring this variation and find that it add the good flavor of balsamic without the obvious dark color...sort of like using white pepper in a white sauce.

Balsamic vinegar is ok, but I find it overused these days. Truly, red or 
white wine vinegar works well for this; the idea is NOT to overwhelm the 
taste of the greens.

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"America was not built on fear. America was built on courage, on 
imagination and an unbeatable determination to do the job at hand." 
	-- Harry S. Truman